Christmas brownies

Christmas brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 30 mins Cook: 30 mins


Serves 9 -

Chocolate truffles, amaretti biscuits and a few edible Christmas flourishes make these festive brownies an extra-special dessert no one could resist

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal454
  • fat26g
  • saturates16g
  • carbs47g
  • sugars38g
  • fibre2g
  • protein6g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g unsalted butter cut into cubes, plus extra for greasing
  • 100g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g milk chocolate, chopped
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 3 large eggs
  • 300g golden caster sugar
  • 100g plain flour
  • 50g cocoa powder
  • ½ tsp mixed spice

To decorate

  • 9 sprigs rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 9 glacé cherries
  • 1 egg white
  • 2 tbsp caster sugar
  • 4 amaretti biscuits, crushed
  • 9 chocolate truffles (we used Lindt lindor)
  • edible gold lustre spray
  • 1-2 tsp icing sugar for dusting
  • few chocolate buttons
  • edible silver balls


  1. Grease and line a 20cm x 20cm brownie tin. Heat oven to 180C/160C fan/gas 4. Put the butter and both types of chocolate in a heat proof bowl and either melt in the microwave (in 30 second bursts, stirring after each) or set over a pan of barely simmering water, stirring every now and then until the chocolate has melted.

  2. Leave the chocolate and butter mixture to cool a little while you whisk the eggs and caster sugar in a large bowl using electric beaters. Once the mixture is pale, fluffy and looks like it’s roughly doubled in volume, whisk in the melted chocolate. Fold in the flour, cocoa powder and mixed spice until no pockets of flour remain then pour into your prepared tin. Level the top with a spatula and bake for 20-25 mins. The top should look set and shiny but should be a little wobbly if you gently jostle the tin.

  3. Leave the brownie to cool completely in the tin then chill in the fridge until set. While the brownie cools brush the rosemary sprigs and glacé cherries with egg white, dab off the excess with kitchen paper then dredge in caster sugar until well coated. Leave to dry on a wire rack. Put the chocolate truffles onto a sheet of baking paper or foil then spray with the edible gold lustre.

  4. Dust the chilled brownie with icing sugar to create a snowy surface and top with amaretti biscuit pieces then poke the crystalised rosemary sprigs into the surface at random intervals (cut the brownie into pieces and dust on icing sugar first, if you like). Nestle a glacé cherry or gold truffle alongside the rosemary sprig then add the buttons and silver balls.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Feb, 2020
very rich and yummy
7th Jan, 2017
can I made these the day before
6th Dec, 2016
.......and the Amaretti biscuits?
30th Nov, 2017
Top the brownies with them - as per the recipe!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
18th Feb, 2020
I added double the mixed spice because otherwise the chocolate over powered it
Want to receive regular food and recipe web notifications from us?